With an appearance halfway between a celery and a chard but pink in color, rhubarb is a fairly unknown vegetable in our latitudes, although very popular in the United Kingdom.
It is a vegetable native to Asia from which the firm, fuchsia-pink stems are used, while the leaves must be discarded, because they are toxic. Its flavor is acidic, which is why it is cooked and usually served in desserts, with sugar, to reduce it, although it also appears in savory dishes.
Calories: 21 kcal
Carbohydrates: 4.5 g
Fiber: 1.8 g
Magnesium: 12 mg
Vitamin C: 8 mg
Potassium: 288 mg
Like celery, it is a vegetable with very few calories, most of its composition is water, so it is suitable for people who want to lose weight. It also stands out for its richness in fiber, so it helps regulate intestinal transit.
Due to its low cholesterol content, it is a food that helps protect blood vessels from the appearance of cardiovascular diseases and thanks to the presence of vitamin C, it allows the absorption of iron, a mineral that also appears when analyzing the nutritional value of rhubarb.
In addition, these pink stems contain calcium, essential for maintaining strong bones and teeth, and potassium, which helps the body recover after physical effort.
Vitamin C also acts as an antioxidant, preventing cellular aging. And rhubarb has traditionally been highlighted for its qualities to promote good digestion, as well as the digestive system to recover after an episode of gastroenteritis.
